Adapted from Drunken Noodles Recipe at rasamalaysia.com (https://rasamalaysia.com/drunken-noodles/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From rasamalaysia.com

Drunken Noodles

Name: Drunken Noodles
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 4 cloves garlic; 3 Thai chilies (red preferred); 20 oz fresh wide rice noodles (or 8 oz (230g) dry rice stick noodles, divide into two equal portions); 4 tablespoons oil; 1-2 fresh red chili (sliced into thick pieces); 3 oz medium-sized shrimp (6 shrimp, shelled, deveined, tail-on); 3 oz baby corn (cut into halves); 3 oz gailan (Chinese kale, cut into pieces); 2 eggs (beaten, optional); ½ cup holy basil (or Thai basil, packed, use only the leaves); 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Maggi sauce (or Gold Mountain sauce); 2 tablespoons fish sauce; 3 tablespoons Sweet soy sauce (Thai Healthy Boy brand or ABC Kecap Manis); 2 tablespoons sugar; 2 tablespoons water

4 servings · 10 min prep · 10 min cook

Ingredients

4 cloves garlic
3 Thai chilies (red preferred)
20 oz fresh wide rice noodles (or 8 oz (230g) dry rice stick noodles, divide into two equal portions)
4 tablespoons oil
1-2 fresh red chili (sliced into thick pieces)
3 oz medium-sized shrimp (6 shrimp, shelled, deveined, tail-on)
3 oz baby corn (cut into halves)
3 oz gailan (Chinese kale, cut into pieces)
2 eggs (beaten, optional)
1/2 cup holy basil (or Thai basil, packed, use only the leaves)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Maggi sauce (or Gold Mountain sauce)
2 tablespoons fish sauce
3 tablespoons Sweet soy sauce (Thai Healthy Boy brand or ABC Kecap Manis)
2 tablespoons sugar
2 tablespoons water

Steps

In a mortar and pestle, pound 4 garlic and 3 Thai chilies until they form a coarse paste.
Gently loosen the fresh 20 oz rice noodles by hand, ensuring they remain separate and don't clump together. If you're using dry rice stick noodles, cook them according to the package instructions. Drain them in a colander and set them aside.
Combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Maggi sauce, 2 tablespoons fish sauce, 3 tablespoons Sweet soy sauce, 2 tablespoons sugar and 2 tablespoons water in a bowl and stir to mix well. Set it aside.
Heat a wok or skillet with 4 tablespoons oil. Add half of the pounded 4 garlic and 3 Thai chilies, along with half of 1-2 red chili, stir-fry until aromatic. Add 3 oz shrimp and cook until the surface turns white. Then add 3 oz baby corn and gai lan, stir to combine well.
5 min
Add a portion of the 20 oz rice noodles and stir to combine them well with the ingredients in the wok. Pour in half of the sauce and stir to evenly coat the noodles, ensuring they are well-colored.
3 min
If using 2 eggs, push the noodles to one side of the wok. Add half of 2 beaten egg to the empty side, and as soon as the egg starts to set, stir it continuously with the 20 oz rice noodles.
2 min
Add ½ cup basil leaves and stir quickly to combine them well with the noodles.
Turn off the heat, and serve immediately.

Nutrition

Per serving

kcal: 798
protein: 11 g
carbs: 146 g
fat: 18 g

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